1. Growing up I had ONE JOB during the two-day spectacle that was Cooking Thanksgiving. I watched the marshmallows.
My task started with right after the grocery store run — I guarded bags of jumbo jet-puffed ‘mallows so that none of my cousins got into them. (Being a total lame-ass kid, I was pretty good at that part.)
3. When It Was Time, I got to arrange them on top of the sweet potato stuff.
4. Then my job was to watch them — VERY CAREFULLY — while they toasted in the oven.
Unfortunately I did not always achieve my goal. I am telling you, THOSE MARSHMALLOWS GO FAST.
8. Now according to the fam I’m “a fancy food editor,” and more or less responsible for everything.
9. Except the pie. My dad makes really good pie.
10. And the gravy. My Uncle makes one hell of a giblet gravy.
11. Actually my mom makes the cranberry sauce and my aunt makes the dressing. SO I guess I just do turkey and try to make people eat healthy Brussels sprouts and wild rice.
12. But the MOST IMPORTANT THING are those marshmallows. Here’s my grandma’s recipe.
13. Allow me to translate my mom’s (lovely) handwriting.
DORSH’S SWEET POTATOES
5-6 sweet potatoes
1/2 stick butter
1/2 cup milk
1 cup sugar
3 oz. frozen concentrated OJ (my mom’s addition to her mom’s recipe)
nutmeg (you know, “some”)
marshmallows (as many as you can fit. NO GAPS!)
Boil sweet potatoes til soft, and peel. Mash with butter. Stir in all other ingredients. Bake at 350F for 20 minutes. Top with marshmallows. Bake just a little longer, til marshmallows melt and brown.
14. I hope you’ll share your family’s best Thanksgiving recipes.
and photos! Especially if you’re sticking your hand all the way up a turkey. Who doesn’t love that part?!
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Sweet potato balls will blow your mind. 8 large sweet potatoes (baked beforehand or you can microwave if you’re in a hurry. Puncture potatoes all over with a fork and cook 2-3 at a time on a microwave safe plate for 7 1/2 minutes on each side)
1 bag regular marshmallows (you won’t need all of them… feel free to eat a few while cooking, you’ve earned them)
2 tablespoons butter, softened
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup packed brown sugar
1 sleeve graham crackers, crushed Preheat oven to 350 degrees F. Slice sweet potatoes in half and scoop into a large bowl. Mash until smooth with no lumps. Add butter, cinnamon, nutmeg, salt, and brown sugar and mix until completely integrated. Wrap marshmallows in sweet potato mixture. You can do this thick or thin, depending on your marshmallow-to-sweet potato preference. Roll balls in crushed graham crackers, making sure to coat thoroughly. Bake for 10-12 minutes until balls begin to crack and marshmallows are melty. Serve warm and blow everyone’s minds.
Um, I made these last night for a large group of people and they did NOT blow everyone’s minds. The marshmallow was so melty, it had no structure and was impossible to pick up. The sweet potato-brown sugar mix was nothing special, maybe a little orange rind or a pinch of cayenne would elevate it closer to “mind blown” status. =/
this has become a recent thanksgiving tradition - i literally dream about this dish… brussels sprout gratin 2 pints Brussels sprouts, trimmed, about 1 1/2 pounds
3 tablespoons butter
3 tablespoons unbleached all-purpose flour
2 cups milk, at room temperature
Kosher salt and freshly cracked black pepper
5 ounces Gruyere, grated (about 1 cup grated) Preheat oven to 400 degrees F. Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process. Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper. Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.
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This isn’t exactly a family recipe, but these muffins make for a great dessert (or breakfast). If you make mini-muffins, they’re much easier to share! 2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
~1 teaspoon cinnamon (I just do it to taste)
1 1/2 cups packed brown sugar
2 cups diced apples
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper muffin cups. In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla, ~1 tsp cinnamon, and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top. In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.
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Two ingredient thanksgiving. Turkey + Salt cook 325
http://www.butterball.com/tips-how-tos/tips/calculators-and-conversions sweet potato + marshmellows
boil, mash and toast brussel sprouts + salt
40min 400 mac + velveeta
boil add cheese Pie Crust + Pie Filling
Combine, Bake Egg Nog + Rum
Mac and cheese
16 oz elbow pasta
16 oz cheddar cheese shredded
8 oz Mexican blend cheese shredded
1 can evaporated milk
Salt, garlic powder, onion powder, paprika
Butter Cook macaroni al dente. Strain and add to baking pan.
Mix in cheese shreds leaving enough in the bag for the top.
In a bowl scramble egg, add can of evap milk, salt, garlic pow, onion pow. Use evap can to measure half a can of reg milk. Blend everything together. It should smell strongly of onion and garlic. Pour this over the Mac and mix together. There should be enough liquid to see but not so much that the noodles are swimming. Top with remaining cheese, paprika and small pats of butter. Wrap in foil. Bake for 1 1/2 hours at 350°
Southern Cherry Cola Cranberry “Salad” two cans of whole berry cranberry sauce
one can of cherries in syrup
2 boxes of cherry jello
2 cups of cherry coke
1 cup of boiling water For the topping:
1 8 oz bar of cream cheese
a tub of cool whip
a teaspoon of vanilla
1/2 cup of powdered sugar (it should be lightly sweet, not cloying)
1 cup of toasted pecans Combine the cherries and the 2 can of cranberry sauce in a large casserole dish (mash up the cranberry sauce a little so it isn’t “can-shaped”). in a separate bowl add the jello to the boiling water and stir until it dissolves. Add to the cranberry mixture. Stir in the cherry coke. Make sure it’s all well combined and set it in the fridge for a few hours until it sets. After a few hours combine the (room temperature) cream cheese with the powdered sugar and vanilla until creamy and well blended, gently fold in the cool whip and chopped pecans (if it hasn’t reached the desired consistency add a little milk a tablespoon at a time until it’s spreadable). Spread over the cranberry sauce and put back in the fridge to chill. Remove from fridge just before serving. This can be made vegan with a few substitutions
You can also sub almost all of it for sugar free alternatives. It’s really flexible. Last year I made it with tofutti cream cheese and agar agar and it was just as good. If you’re looking to make it less caloriffic you can just boil fresh cranberries and add the sugar free gelatin to that.
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